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Broiling
Broiling is cooking food by direct heat from above the
food. Your range has a convenient compartment
below the oven for broiling, it also has a specially
designed broiler pan and rack that allows the dripping
fat to drain away from the high heat of tlqe gas flame.
Distance from the heat source may be changed by
positioning the broiler pan and rack on one of the
three shelf positions in the broiler compartment--
A (bottom of broiler compartment), B (rniddle) and C
(top).
Most fish and tender cuts of meat can be broiled.
Follow these directions to keep spattering and smok-
ing to a minimum.
The oven and broiler compartment doors must be
closed during broiling.
Turn most foods once during cooking (the exception is
thin fillets of fish; oil one side, place that side down on
the broiler rack and cook without turning until done).
Time the food for about one-half the total cooking
time, turn the food, then continue to cook to the pre-
ferred doneness.
How to Broil
1. The broiler compartment does not need to be pre-
heated for broiling.
2. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2" (5 cm) apart,
but do not cut into meat. if desired the fat may be
trimmed, leaving a layer about 1/8" (3 ram) thick.
3. Arrange the food on the rack and position the broil-
er pan on the appropriate shelf in the broiler com-
partment. Placing the food closer to flame sears the
exterior and increases the surface browning of
food, but also increases spattering and the possi-
bility of fats and meat juices igniting.
4. Close the broiler door and turn the OVEN CON-
TROL knob to BROIL.
5, Turn the OVEN CONTROL knob to OFR Remove
the broiler pan from the broiler compartment and
serve the food immediately. Do not leave a soiled
broiler pan and rack inside the range.
Use of Aluminum Foil
You can use aluminum
foil to line your broiler pan
and broiler rack. However,
you must mold the foil
tightly to the rack and cut
slits in it just like the rack.
Without the slits, the foil
will prevent fat and meat
juices from draining to the broiler pan. The juices
could become hot enough to catch on fire. if you do
not cut the slits, you are frying, not broiling.
Questions & Answers
Q. When broiling, is it necessary to always use a
rack in the pan?
A. Yes. Using the rack suspends the meat over the
pan. As the meat cooks, the juices fall into the pan,
thus keeping the meat drier. Juices are protected
by the rack and stay cooler, thus preventing exces-
sive spatter and smoking.
Q, Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn the
meat with tongs; piercing the meat with a fork also
allows the juices to escape. When broiling poultry
or fish, brush each side often with butter.
Q,
A.
Why are my meats not turning out as brown as
they should?
Check to see if you are using the recommended
broil position. Broil for the longest period of time
indicated in the Broiling Guide. Turn the food only
once during broiling.
(continued next page)
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